Kikuichi - Gyuto 180mm
Made out of AUS10 Molybdenum stainless steel. After the metal heated up around 2000 degree temperature in an oven, it goes in to below 30 degree liquid nitrogen. This method makes the blade strong and durable that able to reach 60 HRC. Dimples on each side of the ice-hardened blade (to help keep some foods from sticking to the blade) are put there by hand, not machine, therefore every single knife is unique. The hardness and durability of the blade will amaze you with how well it holds an edge. IHGM series knives are so light and perfectly balanced.
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